This homemade pork tenderloin rub is easy to make and tastes great! This recipe makes enough for a 1 to 1-½-pound pork tenderloin.
It's a great dry rub that will add a little heat and depth of flavor to your tenderloin.
You can also use this all-purpose pork spice blend on pork chops, pork shoulder, roasted vegetables, grilled chicken breasts, or baked fish.
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This pork rub recipe is great for two reasons - you can make it quickly (and probably already have all the spices on hand) and it's unlike most other pork seasoning blends in that it doesn't contain brown sugar.
A good dry rub is incredibly versatile and can be used on lots of dishes. You can make a larger batch of it and store it in your spice cabinet for up to 6 months.
If you like pork recipes, be sure to check out our Ground Pork Recipes, Juicy Grilled Pork Chops, and Pork Chop Sandwich.
Ingredients You'll Need
Here are the simple ingredients you'll need to make this dry rub recipe.
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
If you'd like to like your pork on the spicier side, add ¼ to ½ teaspoon of cayenne pepper or red pepper flakes to this blend.
Instructions
Here's the best way to make a delicious pork tenderloin recipe using this spice rub.
Preheat oven to 450 degrees F.
Combine the onion powder, garlic powder, paprika, salt, chili powder, thyme, oregano, and black pepper in a small bowl. Stir to combine.
Remove pork tenderloin from the refrigerator. Take it out of the packaging and let it rest at room temperature for 20 to 25 minutes.
Pat the tenderloin dry with a paper towel. Pierce the tenderloin with a fork several times on both sides.
Rub the pork with olive oil.
Sprinkle the spice blend over the tenderloin and rub it in with your hands.
Place the tenderloin on a sheet pan with a wire rack or roasting tray.
Bake for 20 minutes in the preheated oven or until the tenderloin reaches an internal temperature of 145 to 160 degrees F on an instant read thermometer.
Remove from the oven and allow the tenderloin to rest on a cutting board for 10 minutes before slicing.
Slice in ½ inch thick pieces and serve.
More Spice Blend Recipes to Try
Try some of these easy recipes for our other favorite seasoning blends.
Tips for Making this Recipe
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Recommended Tools - I highly recommend using an instant-read thermometer or meat thermometer to test the temperature of the pork before removing it from the oven. It should reach at least 145 degrees F and if you'd like it more done, it can be cooked up to 160 degrees F.
Storing Tips - You can save this seasoning blend for up to 6 months if you store it in an airtight container (like a mason jar or small Tupperware container) in a cool, dry place.
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Pork Tenderloin Rub Recipe
This delicious and easy pork tenderloin rub recipe is quick to make and tastes great on pork!
Ingredients
- 1 tablespoon onion powder
- ½ tablespoon garlic powder
- ½ tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Combine the onion powder, garlic powder, paprika, salt, chili powder, thyme, oregano, and black pepper in a small bowl. Stir to combine.
- To use the rub recipe on a 1 or 1 ½-pound tenderloin - Preheat oven to 450 degrees F.
- Remove pork tenderloin from the refrigerator. Take it out of the packaging and let it rest at room temperature for 20 to 25 minutes.
- Pat the tenderloin dry with paper towels. Pierce the tenderloin with a fork several times on both sides.
- Rub the pork with olive oil. Sprinkle the spice blend over the tenderloin and rub it in with your hands.
- Place the tenderloin on a sheet pan with a wire rack or roasting tray.
- Bake for 20 minutes or until the tenderloin reaches an internal temp of 145 to 160 degrees F on an instant-read thermometer.
- Remove from the oven and allow the tenderloin to rest on a cutting board for 10 minutes before slicing.